Marinate the chicken cubes with wine, light and dark soy sauce, chili flakes, honey, oyster sauce, sea salt, and pepper for about 2 hours. Then discard some of the marinate liquid and mix in the corn flour/starch.

Heat 2 Tbsp of oil in a large wok or cast iron pan until hot. Add chicken cubes and stir briefly. When the chicken are sizzling fragrant, add the chili flakes, dark soy sauce, honey, sesame seeds and stir vigorously, switch off the heat, and serve immediately.

8 comments
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I just wanted to say thanks! I've been following your blog for a year now and I have to say you've really allowed me to push my home cooking boundaries with your Asian recipes. I even finally bought a kitchen scale so that I didn't have to make close guesses for your recipes.

This is one of my favorite chinese takout dishes. I can't wait to make this at home!